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Recipe for :

Gambas al Ajo

This recipe for Gambas al Ajo has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

An excitingly hot tapa, with prawns, garlic and a touch of chilli. Similar to gambas al pil-pil and a favourite in the local tapas bars.

Ingredients for Gambas al Ajo

1.5 kilos fresh prawns
1 tip of dried chilli pepper
3 cloves garlic
1 teaspoon dried oregano
1 teaspoon chopped parsley
6 tablespoons olive oil
3 tablespoons sherry vinegar
Salt and pepper

How to make Gambas al Ajo

  • Wash and dry the prawns and peel leaving the tail ends on.
  • Peel and crush the garlic, chop up the tip of the chilli pepper as finely as possible.
  • Place the garlic, chilli, parsley, oregano, oil and vinegar into a dish and mix well.
  • Add the prawns and gently mix until the prawns are well covered. Leave to marinade in the fridge for 20 minutes.
  • Cook the prawns in a hot griddle pan, under the grill or on a barbecue for about two minutes each side.
  • Serve hot with fresh bread.
Gambas al Ajo Gambas al Ajo
Gambas al Ajo

Orce Serrano Hams

Published with permission of Orce Serrano Hams